Kochur Loti (Taro Stems Curry - Bong style)

 

            This a traditional Bong style recipe of Taro stems cooked in a vegetarian version. I added some boiled chickpeas and roasted peanuts. You may also add some grated coconut or small pieces of fried coconut too. It is a very yummy recipe and it can be prepared in a non-veg. form too, with either prawns, any small variety fish or fish head. 

          Very few ingredients are required for this recipe. Drizzle the final product with some raw mustard oil and enjoy with hot steamed rice for a great Sunday lunch. So check out the step by step pictorial recipe to prepare this regional delicacy. 

          It is a lost recipe, prepared only in few Bengali homes and not much found in restaurants. However, in rural areas it is commonly prepared as these taro stems are seen grown in abundance near ponds and lakes.

          This dish is considered to be a delicacy on a Bengali menu platter In this veg. version, you can also add bori (dried lentil dumplings) in the veg. version too. It tastes equally yummy.

• 300 gms. Kochur Loti (Taro Stems)
• juice of 1/2 lime
• 3 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. nigella seeds
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 3 green chilies, slit
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/3 cup boiled chickpeas
• 1/4 cup roasted peanuts
• 1 tbsp. mustard seeds

          Peel & chop the taro stems into 2" long. Wash them thoroughly 2-3 times. Grind the mustard seeds into a paste along with 1 green chili and 1/4 cup water. Keep aside. 

          Then in a pan, bring sufficient water to a boil along with a pinch of salt, turmeric and lime juice. 

          Add the chopped taro stem and boil, covered, for 4-5 minutes. It should be al dente. Drain well and keep aside.  

          Heat 2 tbsp. oil in a pan and temper with nigella seeds and dry red chilies. Sauté for a few seconds. 

          Now add the onion, garlic, green chilies, turmeric powder and cumin powder. Sauté till light brown. 

          Then add the boiled taro stems, salt to taste, boiled chickpeas and roasted peanuts. Cover and cook for 4-5 minutes, stirring once in between.

          Add the mustard paste. Mix well and cook, covered, for 1-2 minutes. 

         Add the remaining 1 tbsp. mustard oil and give it a mix. Enjoy with hot steamed rice for a great comfort meal.

Note - 

          These Taro stems sometimes have a tendency of generating itchiness in the throat. So to avoid it, be sure to add lime juice, vinegar or some tamarind water while boiling it. 

          

                           Take 350 gms. of Kochu Loti (Taro Stems).

  Peel & chop the taro stems into 2" long. Wash them thoroughly 2-3 times.

Then in a pan, bring sufficient water to a boil along with a pinch of salt, turmeric & lime juice. Add the chopped taro stem.

                 Boil, covered, for 4-5 minutes. 

                    Drain well & keep aside.  

Heat 2 tbsp. oil in a pan & temper with nigella seeds & dry red chilies. Sauté for a few seconds. 

Now add the onion, garlic, green chilies, turmeric powder & cumin powder. 

                      Sauté till light brown. 

Then add the boiled taro stems, salt to taste, boiled chickpeas & roasted peanuts. Cover & cook for 4-5 minutes, stirring once in between.

        Add the mustard paste. Mix well & cook, covered, for 1-2 minutes. 

                 Add the remaining 1 tbsp. mustard oil & give it a mix.

                     Now your Kochur Loti is done. 

Enjoy with hot steamed rice for a great comfort meal.